East Indian Cider

Ingredients:

• 5 Gallons of Fresh Pressed Apple Cider
• 2 Packets Of Dry Fruit Wine Yeast
• 4 Cups Cane Sugar
• 1 Cup Corn Sugar
• 3 Lbs Raspberries
• 1 oz Cranberry Natural Fruit Flavoring
• 3/4 Cups Corn Sugar
  
  Boil 4 cups cane and 1 cup corn suger in six cups water for twenty minutes and then cool to room temperature.
  Place two packets of dried fruit yeast in 1 1/2 cups 85 degree water and let sit for 15 minutes.
  Place 5 gallons of fresh apple cider in 6 gallon carboy (plastic or glass).
  Add sugar water to carboy with the fresh cider.
  Add fruit yeast to cider and sugar in carboy.
  Seal the carboy and fit with a water lock. (Note: fruit flies, not to mention bacteria love this stuff, so make certain it is sealed TIGHT.)
  In a few days the fermentation will really get going. After a couple of weeks it will all level off.
  At three weeks add 3 pounds of raspberries. If fresh, rinse thoroughly. (Do not rinse frozen raspberries or you will lose the color.) Then seal TIGHT.
  After three more weeks, rack (remove pieces of raspberries apple through a strainer) the cider and put in new 5 gallon carboy, or back in six gallon carboy after it has been cleaned.
  When the cider has been racked, add the 1 oz of cranberry flavoring and seal the carboy tight.
  Let ferment for another 4 weeks.
  Boil 3/4 cup corn sugar in 2 cups boiling water for 20 minutes, then let cool.
  Place sugar water and rack cider into a bucket together (adding the cooled sugar water to clean bucket first). After racking the cider into the bucket, immediately bottle.
  Let sit in 60-80 degree area for two weeks, not in direct light.
  Then crack open a cider.
  Enjoy!